Beef Wellington with Herb-Crusted Puff Pastry is a classic dish that beautifully marries tender beef, earthy mushrooms, and buttery pastry. It's an impressive centerpiece perfect for special occasions or a fancy weekend meal at home.
Beef tenderloin is the star of the show, offering a tender, juicy center. Olive oil helps achieve a beautiful sear on the beef, locking in flavor. Dijon mustard adds a tangy depth, enhancing the beef's natural taste. The fresh herbs (parsley, thyme, rosemary) bring a fragrant, earthy quality that complements the richness of the meat. Mushrooms add a savory, umami layer, while shallots and garlic provide aromatic bases. Puff pastry is your flaky, buttery wrap, creating a luxurious outer shell. Egg is used for an egg wash to achieve a golden finish. Butter enriches the mushroom mixture, and white wine deglazes the pan, adding acidity and depth. Finally, heavy cream binds the mushroom mixture, making it silky smooth.
Pair this Beef Wellington with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. A side of roasted asparagus or green beans with a sprinkle of parmesan complements the dish beautifully. For wine lovers, a robust red wine like a Cabernet Sauvignon or a Merlot will enhance the flavors.
Start by preheating your oven to 400°F (200°C). It's important to have your oven ready to go so the pastry bakes evenly. Next, take your beef tenderloin and generously season it with salt and pepper. Using a heavy skillet, heat the olive oil over high heat. Once hot, sear the beef on all sides until beautifully browned. This step locks in the juices, ensuring a juicy center.
Remove the beef from the pan and set it aside to cool slightly. Once it's cool enough to handle, brush it all over with Dijon mustard. This not only adds flavor but helps the herb mixture adhere later.
In the same pan, melt butter over medium heat. Toss in the shallots and garlic, sautéing until fragrant. Add the mushrooms and continue cooking until all their moisture evaporates. This prevents a soggy pastry later. Pour in the white wine and let it reduce until almost dry. Stir in the fresh herbs and allow this mixture to cool.
Roll out your puff pastry on a lightly floured surface to ensure it doesn’t stick. Spread the cooled mushroom-herb mixture evenly over the pastry. Place the beef in the center and wrap the pastry around it, sealing the edges with the beaten egg. This ensures the pastry stays together while baking.
Brush the entire pastry with the egg wash for a golden crust. Carefully place the Wellington seam-side down on a baking tray lined with parchment paper. Bake for about 25 minutes or until the pastry turns a lovely golden brown. Once baked, let it rest for 10 minutes to allow the juices to redistribute before slicing into it.
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